8 replies to this topic

[Rogerdodger]

My first experience with growing my own food began in kindergarten. Our teacher had us plant our own cherry tomato plant in the school yard. At the end of school, we carefully dug them up and brought them home. I planted mine by the front door and all summer long I was amazed to find a new gift waiting for me every day. And the taste of a sun warmed cherry tomato was surprisingly good to a kid with a big sweet tooth. But you don't need to dig up your yard, or even have a yard. Just clean out an old 5 gallon plastic paint bucket, drill a few 3/8" holes in the bottom for drainage and cover them with a cloth or piece of carpet (to hold the dirt in). Fill it with dirt or potting soil and stick a plant in it. Put it in a sunny spot and by the end of July you too can taste a sun warmed fresh tomato. It's so simple, even a "kindergardner" can do it! Try another bucket with a seranno chili pepper and make your own pico de gallo.

[OEXCHAOS]

Or, drill a bigger hole in the middle of the bottom and you can plant your tomato upside down and hang it outside your window, off a deck, porch, trellis or a fire escape. I've been known to plant thyme on top to keep moisture in and provide a nice scent, too. Mark

[Rogerdodger]

I was going to try the up-side-down tomato but I find a problem with proper support and sunlight. Also, I believe that the soil/root temperature here in Oklahoma would be too hot in July-August at 100 degrees. I bury the buckets about 12 to 18 inches for temperature control (and stability as my record breaking plants get top heavy). PS: last year I heard a rumor that store bought tomato plants are sprayed with a herbicide to slow their growth so they will not look spindly. I was dubious but I bought a couple of plants to go with my seed started plants. (I start a dozen "Better Boy" seeds on Feb. 1st each year.) My plants were bigger and more productive than the store bought plants. Maybe there is something to it.

[Rogerdodger]

At least they use a white bucket which would help with mid-summer temperatures:

Upside down tomato LINK

Edited by Rogerdodger, 28 April 2008 - 11:13 PM.

[OEXCHAOS]

In northern climes, a black bucket gets those roots warmer sooner, but white buckets are a good call. In an urban environment, one can plant "crops" in "layers" up the fire escapes, especially on the south face. So, you start your cukes and squash up high, hang tomatoes (from chain) in the middle, and grow lettuces and herbs below. Early on, the tomatoes get a bunch of hot midday sun, but as the cukes mature, they vine over providing a bit of shade during the heat of the August day, even while allowing plenty of light and air around. Works pretty well. Mark

[mss]

You want a victory garden? In a 2' x 8' planter box or strip in the yard you can have: 2 tomato, 2 peppers, 2 pole beans, 1 squash, 1' x 2' of leaf lettuces and all the spring onions and radishes you can seed underneath. The bigger plants will shade the O & R for longer harvest. In fall plant cabbage, kale and yellow onion. There is a lot more but you get the idea. Eat healthy, the told you.

[Rogerdodger]

black bucket gets those roots warmer sooner, but white buckets are a good call.

Last year, and so far this year, global cooling has been tough on tomatoes.
Last year many green tomatoes turned black before ripening because of the cold, damp spring.
I like to experiment so I stratigically placed some recycled bathroom mirrors to lengthen the sunlight hours.
It worked pretty well until the PGA brought 105 degree weather and I forgot to move the mirrors.
Ever heard of sun dried tomatoes?

Anyway, my wife loves to load up a bag with fresh tomatoes and basil and give it to friends and neighbors.
Fresh, home made bruschetta!
That's living.


Bruschetta recipe

[OEXCHAOS]

Aaaaah! Summer I'll make up italian sandwhiches with sopresatta, prosciutto, aged provolone, fresh tomatoes, and fresh basil. Drizzle with good olive oil and balsamic vinegar. They taste best at stream side. Mark

[maineman]

Don't forget sprouts year round. Here's a batch should be ready by lunchtime. Alfalfa in this case.....